Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mexican-style sautéed chicken thighs. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Mexican-Style Sautéed Chicken Thighs is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Mexican-Style Sautéed Chicken Thighs is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook mexican-style sautéed chicken thighs using 8 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Mexican-Style Sautéed Chicken Thighs:
- Take Boneless chicken thighs
- Make ready ★ Sake (or white wine)
- Take ★ Lemon juice (optional)
- Make ready ★ Garlic - finely chopped
- Prepare Salt
- Get Pepper
- Prepare Cake Flour (or all purpose flour)
- Make ready Coriander leaves (for garnishing)
Instructions to make Mexican-Style Sautéed Chicken Thighs:
- Prepare the tomato salsa using. Can be made ahead and stored in the fridge. - - https://cookpad.com/us/recipes/158550-pickled-tomato-salsa
- Prepare the coriander cream sauce, using. Can be made ahead and stored in the fridge. - - https://cookpad.com/us/recipes/159034-creamy-coriander-sauce
- Prepare the ★ marinating ingredients.
- Remove any excess fat from the chicken thighs, but leave the skin on. Make some cuts in the thicker parts of the meat and spread to even the thickness.
- Place the chicken thighs in a dish, skin-side down, and put the ★ marinating ingredients on top. Cover with plastic wrap and chill in the fridge for 30 minutes to 3 hours.
- Start cooking the white rice or Mexican rice. - - https://cookpad.com/us/recipes/158435-green-mexican-rice
- Take the chicken out of the fridge about 30 minutes before you plan to cook it, and let sit at room temperature.
- Lightly pat dry the chicken with paper towels, sprinkle both sides with salt and pepper and dredge with flour. (This traps the flavor inside.)
- Heat up a frying pan with olive oil over high heat.
- Put the chicken thighs from Step 7 in the frying pan, skin-side down, and cook for 4 minutes.
- Wipe off any excess fat that comes out of the skin with a paper towel. (This makes the skin crisp.)
- Lower the heat to medium and cook for 8 more minures. (Keep an eye on it, and adjust the heat if it looks like it's getting too brown.)
- Heat up the Coriander Cream Sauce mentioned in Step 2 in a pot or in the microwave.
- When it looks like this photo, and 80% of the meat has turned white, it's time to flip it over.
- Turn it over and cook it for 4 minutes. If it's no longer pink on the inside when cut with a knife, it's ready.
- Dish up some Mexican rice on a plate, and place the chicken, skin-side up, on top.
- Spoon some of the coriander sauce and salsa on top of the chicken and garnish with coriander leaves.
- Put some coriander sauce and salsa in small dishes and serve them on the side.
- Note #1: The chicken is also good just fried, coated with salt & pepper and your favorite herbs or spices, without the two sauces.
- Note #2: Tomato-flavored Mexican rice, instead of green rice, also goes well with this.
So that’s going to wrap it up with this special food mexican-style sautéed chicken thighs recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
